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Keto Salmon Coconut Curry: a bowl of Low-Carb Salmon Curry with a fork atop a marble kitchen counter

Keto Salmon Coconut Curry

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stew
  • Cuisine: Thai


This Low Carb Salmon and Coconut Curry is packed with flavor thanks to the combination of spices and creamy coconut milk. Whether you’re looking for a quick keto dinner or just a really tasty meal the whole family will enjoy, this is it!


Curry Paste:


Optional Garnish:

  • 2 tbsp cilantro, finely chopped


  1. Curry Paste: In a large pan over medium heat, dry fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool.
  2. To a mortar and pestle or single-serve blender attachment, add all Curry Paste ingredients and grind or pulse until well-combined.
  3. Salmon: Using a sharp knife, carefully remove the skin from the salmon by placing the salmon skin side up and cutting it off, peeling it back as you cut just beneath the skin. Discard the salmon skin. Cut the salmon into 1-inch x 1-inch cubes.
  4. To same pan, heat olive oil and fry prepared Curry Paste for 1-2 minutes, stirring occasionally so it doesn’t stick to the pan. Add coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.
  5. Final Steps: To the pan of cooked Curry Paste, add cubed salmon and cook for an additional 5-6 minutes, before adding the bok choy and greens beans to cook until slightly wilted and softened, about 1-2 minutes. Add lime juice. Taste mixture and, as needed, adjust seasoning to your preferences. Serve in bowls and top with chopped cilantro.

Recipe Notes:

Vegetarian and Vegan Substitutions: To make this dish vegetarian and vegan, use vegetables in place of the salmon and altogether omit the fish sauce.

Salmon Skin: If you enjoy eating salmon skin, after cutting it off from the salmon meat, place it under the oven broiler for a crispy, nutritious, and delicious snack!

Bok Choy Substitution: Spinach can be substituted in for bok choy at a 1:1 ratio.

Refrigerator Storage: Store the salmon curry in a sealable glass jar or airtight container in the refrigerator and consume within 3 days.

Freezer Storage: After being cooked, this keto curry can be frozen for up to 2 months. When ready to eat, simply thaw it in the refrigerator and, once fully thawed, reheat in a pan on the stovetop over medium heat until warmed throughout.

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